Sour cream mocha pound cake recipe made in a loaf pan. This moist from scratch cake is flavored with chocolate and coffee and topped with a rich chocolate glaze. It’s like your favorite coffee shop drink in a cake.
Author: Julie Clark
For the cake
1cup+ 2 tablespoons sugar(8 ounces)
½teaspoonpure vanilla extract
1cupsand ⅓ cup cake flour(6 ounces)
For the glaze
For the Cake:
Preheat oven to 350 degrees. Prepare an 8x4 loaf pan by lining with parchment, or grease and lightly flour.
In a small bowl whisk together the flour, cocoa powder, coffee, salt and baking powder. Set aside.
Cream together the butter and sugar in the bowl of a stand mixer for several minutes. Scrape down the sides of the bowl. Add the eggs and yolk, 1 at a time, beating for 15 seconds after each one. Add in the vanilla. Scrape down the sides of the bowl and mix again for several seconds.
With the mixer on low, add in ½ the flour mixture, then the sour cream, followed by the rest of the flour mixture. As soon as the flour is absorbed stop the mixer. It is important not to overmix at this point. Sometimes I mix in the last addition of flour by hand.
Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean, or with just one or two moist crumbs attached.
Allow to cool 15 minutes in the pan, then remove to a cooling rack to finish cooling.
For the Glaze:
Melt the chocolate chips and butter together in the microwave. Stir until smooth. Pour over the top of the cooled cake.
If you don’t have cake flour, it can be made by replacing 1 tablespoon flour with cornstarch per cup of all purpose flour. If you only have a 9x5 inch loaf pan, the cake will not be as high so it will bake quicker.